Preheat your oven to 350 degrees.
Drain a can of chickpeas for the aquafaba liquid. With a high-speed mixer (a whisk won’t do it), blend for about 5 minutes until peaks form. It should look just like egg whites!
Whisk together cinnamon, cacao, cardamom and salt.
Using a high speed mixer, blend the almond butter and maple syrup.
Combine your wet and dry ingredients. Once a batter forms, fold in your chocolate chips (saving some for the top) and aquafaba until just incorporated.
Pour your batter into a 8X8 inch baking dish lined with parchment paper. This makes for easy removal and clean up. Sprinkle your remaining chocolate chips on top.
Bake for 50 minutes or until the edges are crispy and a toothpick comes out clean. These are VERY fudgey brownies, so you can't really overcook them. Pair with a glass of oat milk - you'll need it!